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Menampilkan 21–30 dari 87 artikel
Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
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Studi tentang Pengelolaan Dana Desa di Kecamatan Kemusu Kabupaten Boyolali
Jurnal Ilmiah Serat Acitya
Vol 14
, No 1
(2025)
Penelitian ini bertujuan untuk mengetahui pengaruh antara kompetensi aparatur desa, transparansi, dan partisipasi masyarakat terhadap pengelolaan dana desa di Kecamatan Kemusu Kabupaten Boyolali. Jenis penelitian ini kuantitatif dengan menggunakan data primer dengan menyebarkan kuisoner kepada responden. Instrumen yang dijadikan alat dalam pengambilan kesimpulan penelitian ini adalah berupa kuesioner yang terdiri dari beberapa pernyataan yang merupakan indikator penelitian yang terlebih dahulu...
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Pengaruh Persepsi Kemudahan, Persepsi Keamanan Dan Kualitas Pelayanan Samsat Online Terhadap Kepatuhan Pembayaran Pajak Kendaraan Bermotor(Studi Kasus di UPPD Kota Semarang III)
Jurnal Ilmiah Serat Acitya
Vol 14
, No 1
(2025)
Penelitian ini bertujuan untuk menganalisis pengaruh persepsi kemudahan, persepsi keamanan, dan kualitas pelayanan samsat online terhadap kepatuhan pembayaran pajak kendaraan bermotor di UPPD Kota Semarang III. Metodologi yang di gunakan dalam penelitian ini adalah pendekatan kuantitatif dengan teknik pengumpulan data melalui penyebaran kuesioner kepada masyarakat pengguna layanan samsat online. Hasil penelitian ini menunjukkan bahwa persepsi kemudahan dan persepsi keamanan memiliki pengaruh pos...
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Penanganan Permukiman Kumuh di Kelurahan Kota Uneng Kabupaten Sikka
DHARMA EKONOMI
Vol 31
, No 1
(2024)
This study aims to find out the role of the Regional Research and Innovation Development Planning Agency in Handling Slum Settlements in Uneng City Subdistrict, Sikka Regency. The problems faced are limited basic infrastructure such as roads, clean water and inadequate sanitation. This is because this area has experienced a significant increase in population and this has not been balanced with the development of adequate basic infrastructure. The research method used is a qualitative method and...
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Membangun Karakter Bangsa: Peran Pendidikan Kewarganegaraan dalam Pembentukan Generasi Berkualitas
Jurnal Global Citizen : Jurnal Ilmiah Kajian Pendidikan Kewarganegaraan
Vol 13
, No 2
(2024)
Abstrak
Tujuan penelitian ini yakni mengetahui peran pendidikan kewarganegaraan untuk membangun karakter bangsa dalam pembentukan generasi berkualitas. Metode penelitian ini menggunakan studi literatur (literature study) yang bertujuan untuk menyusun dasar teoritis dan konsep problematika yang diteliti yang merujuk pada buku, artikel ilmiah, dan penelitian lainnya yang dipublikasikan. Hasil penelitian berkaitan dengan peran Pendidikan Kewarganegaraan mempunyai peran yang strategis dalam membangu...
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Physicochemical and Organoleptic Characteristic of Velva with Variation Sweet Potatoes Types (Ipomea batatas) and Addition of Extract Kecombrang Flower (Etlingera elatior): Karakteristik Fisikokimia dan Organoleptik Velva dengan Variasi Jenis Ubi Jalar (Ipomea batatas) dan Penambahan Ekstrak Bunga Kecombrang (Etlingera elatior)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on lon...
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Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour,...
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Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
Vol 1
, No 2
(2024)
Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasan...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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Variation of Sago Flour and Tapioca Starch in Carrot (Daucus carota L.) Fortified Mackerel (Scomberomorus commersonii) Sausages: Fortifikasi Pasta Wortel (Daucus carota L.) Pada Pembuatan Sosis Ikan Tenggiri (Scomberomorus commersonii) Dengan Variasi Tepung Sagu dan Tepung Tapioka
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Sausage is one of frozen food product that’s popular among the society. Mackerel is classified as a fish that’s low fat and higher in protein, and also has characteristics like white meat, thick and didn’t had contain many thorns, so it’s suitable for used in the processed of fish sausage. Innovation of fish sausage can be carried out by fortification provitamin A from carrot paste, and produced gluten-free mackerel sausage product by using sago flour and tapioca starch as a binder. The...
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